By Eshun Mott
* PLUS Cooking time: 30 minutes
Recipe by Eshun Mott, Photo by Andrew Grinton
This chicken cacciatore recipe makes a hearty Italian dish full of familiar kid-friendly flavours. Think "red-sauce pasta" the whole family can enjoy.
1 1/2 cup
, (1-in. pieces)
, cut into quarters (or eighths, if large)
whole Italian plum tomatoes
, squished up
- Heat oil in a Dutch oven or large deep skillet over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken for 3 min or until lightly browned. Remove from pan and reserve.
- Add onions and red peppers to pan and sauté for 2 min or until beginning to soften. Add mushrooms and garlic, and sauté 2 min longer or until mushrooms are juicy. Add wine, bring to a boil and simmer 2 min or until reduced by half. Add tomatoes, thyme, rosemary and reserved chicken, and bring just to a boil.
- Cover, turn heat to low and simmer for 20 min or until chicken is tender and sauce is thick. Add olives and simmer for 5 min longer or until flavours have combined. Use a fork to pull chicken into chunks, then sprinkle with parsley and serve over egg noodles or with crusty bread for dipping.
Nutrition (per serving)
- 35 g,
- 13 g,
- 15 g,
- 3 g,
- 707 mg.
Originally published in Today’s Parent magazine.